Zucchini Lemon Poppy Seed Bread
I have done this so many times before. Made a recipe. Photographed a recipe. And then forgotten to post a recipe. Sometimes I lose the pictures, sometimes the recipe! It’s not good.
I am starting to think that I would literally lose my head if it wasn’t attached. That’s not just a saying. It’s a real thing.
I made this for an anniversary party in September. I think it was September, anyhow.
It’s equal parts moist, crunchy, sweet, and yummy. Glazes = the best thing. Poppy seeds should also go in every form of baked carb. Breads, muffins, scones, cinnamon rolls even! I love that extra taste and crunch! They add a great visual aspect too – they look pretty neat in stuff!
So! At the time, there was an abundance of zucchini. I’m guessing most of y’all don’t have an abundance anymore, but you can totally go buy a small one at the store! Or maybe you were more organized than me and actually managed to shred and freeze some for some winter baking?
On to the recipe! (As I’m not very wordy today…) See below the recipe for a “wild-girl chase”.
- 3/4 cup canola or vegetable oil
- 1 cup sugar
- 3 eggs
- 3 Tbsp lemon juice
- 1 tsp vanilla
- 1/2 tsp salt
- 1/3 cup sour cream
- 2 cups flour
- 2 tsp baking powder
- 2 cups shredded zucchini
- 2 Tbsp poppy seeds
- 2 Tbsp cream cheese, softened
- 1 Tbsp butter, softened
- ½ teaspoon vanilla
- 1 tsp lemon juice
- 1 1/2 cups powdered sugar
- 3 tablespoons milk, or as needed
- Preheat your oven to 350F. Grease and flour a standard loaf pan.
- Shred your zucchini and let sit in a strainer or pat with paper towel to get some of the moisture out.
- Stir together oil and sugar. Beat in eggs, one at a time.
- Add lemon juice, vanilla, salt, and sour cream. Mix until combined. Stir in zucchini.
- Add flour, baking powder, and poppy seeds. Don't over-mix. Pour into prepared loaf pan.
- Bake for 55-60 minutes, or until the top is brown, and the middle is set. (Check with a cake tester - if there is batter stuck to the tester, it could use a few more minutes.)
- Let cool on a wire rack, in the pan for at least 20 minutes, then flip out of pan and let cool completely.
- While the cake is cooling, whisk together the glaze ingredients until smooth. When the cake has cooled completely, drizzle glaze recklessly on the top.
Make it, make it!
We had a wild-girl chase when I was in the middle of photographing this bread. She gets so excited when someone is chasing her. Heavy, quick breathing, and belly laughs. It’s so cute. 🙂